There’s something wonderful about coming home to dinner that’s already done. Crock Pot Teriyaki Chicken delivers that satisfaction with tender, flavorful chicken in a sweet and savory glaze that rivals your favorite takeout. The slow cooker does all the work while you go about your day, and you’re rewarded with a protein-rich meal that the whole family will enjoy.
This recipe works beautifully for busy schedules because it requires just 10 minutes of prep in the morning. Toss everything into the slow cooker, set it, and forget it until dinnertime. The chicken becomes incredibly tender as it cooks low and slow, absorbing all those teriyaki flavors. When you thicken the sauce at the end, it transforms into a glossy glaze that clings to every piece.
Why You’ll Love This Crock Pot Teriyaki Chicken
The convenience factor is unbeatable. You can start this in the morning before work and have dinner ready when you walk through the door. No last-minute scrambling or complicated steps when you’re already tired from the day.
The flavor is authentic and balanced, with the right mix of salty soy sauce, sweet honey, tangy rice vinegar, and aromatic ginger and garlic. Toasted sesame oil adds depth that makes this taste restaurant-quality. You control the ingredients, so there are no preservatives or artificial flavors like you’d find in bottled sauces.
Versatility makes this recipe a keeper. Serve it over rice for a classic bowl, pile it onto lettuce wraps for a lighter option, or use it as a filling for tacos or burritos. The shredded chicken works in so many different contexts, giving you plenty of options throughout the week.
The protein content is substantial, making this a filling meal that keeps everyone satisfied. Chicken breasts or thighs both work well, so you can choose based on your preference and budget. Thighs tend to be juicier and more forgiving if you cook them a bit longer.
Ingredients for Crock Pot Teriyaki Chicken
I always use low-sodium soy sauce for this recipe because it gives you better control over the saltiness. Regular soy sauce can make the final dish too salty, especially after the sauce reduces and concentrates during cooking.
- 2 lbs boneless, skinless chicken breasts or thighs
- 1/2 cup soy sauce, low sodium recommended
- 1/2 cup honey or brown sugar
- 1/4 cup rice vinegar
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 1 tsp toasted sesame oil
- 2 tbsp cornstarch mixed with 2 tbsp cold water for slurry
- Sesame seeds and sliced green onions for garnish
Fresh ginger makes a noticeable difference compared to ground ginger. The bright, slightly spicy flavor is more pronounced and adds authenticity to the teriyaki sauce. I recommend grating it on a microplane for the finest texture, which distributes the flavor evenly throughout the sauce.
Honey creates a smoother, more refined sweetness than brown sugar, though both work well. If you use brown sugar, the sauce will have a slightly deeper, more molasses-like flavor. Either way, the sweetness balances the salty soy sauce perfectly.
Rice vinegar is milder than white vinegar or apple cider vinegar, which is important here. You want tang without overpowering the other flavors. The vinegar brightens everything and keeps the sauce from tasting too heavy or one-dimensional.
How to Make Crock Pot Teriyaki Chicken
The process is straightforward, which is exactly what you want from a slow cooker recipe. Most of the work happens while you’re doing other things.
- Place the chicken breasts or thighs in the bottom of your slow cooker in a single layer if possible. Overlapping is fine, but try to arrange them evenly so they cook at the same rate.
- In a medium bowl, whisk together the soy sauce, honey or brown sugar, rice vinegar, grated ginger, minced garlic, and toasted sesame oil until the honey dissolves completely and the mixture is smooth. The sauce should smell fragrant and balanced, with all the aromas coming through.
- Pour the sauce over the chicken, making sure each piece gets coated. The liquid won’t completely cover the chicken, but that’s normal. As it cooks, the chicken will release moisture and the sauce will distribute itself.
- Cover the slow cooker and set it to LOW for 6 to 8 hours or HIGH for 3 to 4 hours. The chicken is done when it’s tender enough to shred easily with a fork and reaches an internal temperature of 165°F. Chicken thighs can handle the longer cooking time better than breasts without drying out.
- Remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred it into bite-sized pieces. The chicken should pull apart easily if it’s cooked properly.
- Pour the cooking liquid from the slow cooker into a small saucepan. Bring it to a boil over medium-high heat. Whisk the cornstarch slurry one more time to recombine it, then pour it into the boiling sauce while whisking constantly. Simmer for 1 to 2 minutes until the sauce thickens into a glossy glaze that coats the back of a spoon.
- Return the shredded chicken to the slow cooker and pour the thickened sauce over it. Toss everything together until the chicken is completely coated in the glaze.
- Serve hot over steamed rice or cauliflower rice. Garnish with sesame seeds and sliced green onions for color and a bit of fresh crunch.
In my experience, thickening the sauce in a separate pan rather than directly in the slow cooker gives you much better control. You can see exactly when the sauce reaches the right consistency, and you avoid any risk of lumpy cornstarch.
What to Serve with Crock Pot Teriyaki Chicken
This teriyaki chicken pairs beautifully with simple sides that complement the sweet and savory flavors without competing for attention.
Steamed White Rice: Classic jasmine or basmati rice soaks up the teriyaki sauce perfectly. The mild flavor lets the chicken shine while providing the starchy base that makes this feel like a complete meal.
Cauliflower Rice: For a lower-carb option, cauliflower rice works wonderfully. It’s light and neutral, allowing the bold teriyaki flavors to take center stage while keeping the meal veggie-forward.
Stir-Fried Vegetables: Quick-cooked broccoli, snap peas, bell peppers, and carrots add color, crunch, and nutrition. A simple stir-fry with garlic and a touch of soy sauce ties everything together thematically.
Edamame: Lightly salted steamed edamame makes an easy, protein-rich side. The mild beans provide a nice textural contrast to the tender chicken and add extra nutrition.
Asian Cucumber Salad: Thinly sliced cucumbers tossed with rice vinegar, a pinch of sugar, and red pepper flakes offer a cool, crisp counterpoint to the warm, saucy chicken. The acidity refreshes your palate between bites.
Sesame Ginger Bok Choy: Quickly sautéed bok choy with garlic, ginger, and sesame oil echoes the flavors in the teriyaki chicken while adding leafy greens to round out the meal.
Egg Fried Rice: Turn plain rice into something special by scrambling eggs into it with soy sauce, frozen peas, and diced carrots. It’s a step up from steamed rice without much extra effort.
Pro Tips & Variations
Choose Your Chicken: Chicken thighs stay juicier during the long cooking time and have more flavor, while chicken breasts are leaner. I prefer thighs for the slow cooker because they’re more forgiving if you cook them an extra hour.
Want Chicken Chunks: If you prefer bite-sized pieces rather than shredded chicken, dice the raw chicken into 1-inch cubes before adding it to the slow cooker. Check for doneness at the 3-hour mark on HIGH, as smaller pieces cook faster.
Control the Sweetness: You can reduce the honey to 1/3 cup if you prefer a less sweet teriyaki sauce. Taste before serving and add a tablespoon more if needed. Everyone’s sweetness preference is different.
Add Vegetables: Toss in sliced bell peppers, snap peas, or broccoli florets during the last 30 minutes of cooking on HIGH. They’ll soften just enough while maintaining some crunch and add nutritional value.
Make It Spicy: Stir in 1 to 2 teaspoons of sriracha or red pepper flakes to the sauce before cooking. This adds a pleasant heat that balances the sweetness nicely.
Pineapple Teriyaki Chicken: Add 1 cup of pineapple chunks during the last hour of cooking. The fruit adds tropical sweetness and a slight tang that works beautifully with teriyaki flavors.
Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce. Both provide that salty, umami flavor while keeping the recipe gluten-free.
Storage & Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. The chicken actually tastes better the next day as the flavors continue to develop and meld together.
Reheat in the microwave in 1-minute intervals, stirring between each, until heated through. You can also warm it gently in a skillet over medium-low heat, adding a splash of water or chicken broth if the sauce has thickened too much.
This recipe freezes exceptionally well. Let the chicken and sauce cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Freeze flat for easier storage, and it will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
For meal prep, portion the chicken into individual containers with rice and your choice of vegetables. These grab-and-go lunches or quick dinners save you time throughout the week. Keep the sauce and chicken together, but store the rice separately if you want to prevent it from absorbing too much liquid.
Common Questions
Can I use frozen chicken? Yes, you can cook frozen chicken breasts or thighs in the slow cooker, but add an extra hour to the cooking time on LOW or 30 minutes on HIGH. Make sure the chicken reaches 165°F in the thickest part before shredding.
Why do I need to thicken the sauce separately? Thickening the sauce in a saucepan gives you much better control over the consistency. Adding cornstarch directly to the slow cooker can create lumps and makes it harder to gauge when the sauce has reached the right thickness.
Can I skip the cornstarch slurry? The sauce will still be flavorful but much thinner, more like a broth. If you prefer a thicker glaze that clings to the chicken, the cornstarch is essential. There’s no good substitute that works as reliably.
How do I know when the chicken is done? The chicken should be tender enough to shred easily with two forks and reach an internal temperature of 165°F. If the chicken still looks pink or feels tough, give it another 30 minutes to an hour.
Can I double this recipe? Absolutely. Just make sure your slow cooker is large enough to hold 4 pounds of chicken comfortably. You may need to extend the cooking time by 30 minutes to an hour to ensure everything cooks through evenly.
This Crock Pot Teriyaki Chicken takes the stress out of weeknight cooking by doing the heavy lifting while you’re busy with other things. The tender, flavorful chicken in that glossy teriyaki glaze is comfort food at its finest. Give this a try the next time you need an easy dinner that doesn’t sacrifice flavor.
Crock Pot Teriyaki Chicken
Ingredients
Equipment
Method
- Place the chicken breasts or thighs in the bottom of your slow cooker in a single layer if possible.
- In a medium bowl, whisk together the soy sauce, honey or brown sugar, rice vinegar, grated ginger, minced garlic, and toasted sesame oil until the honey dissolves completely and the mixture is smooth.
- Pour the sauce over the chicken, making sure each piece gets coated. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours until the chicken is tender and reaches 165°F.
- Remove the chicken from the slow cooker and shred it using two forks. Set aside on a cutting board.
- Pour the cooking liquid from the slow cooker into a small saucepan and bring to a boil over medium-high heat. Whisk in the cornstarch slurry and simmer for 1 to 2 minutes until the sauce thickens into a glossy glaze.
- Return the shredded chicken to the slow cooker and pour the thickened sauce over it. Toss well to coat every piece.
- Serve hot over steamed rice or cauliflower rice. Garnish with sesame seeds and sliced green onions.
